Abstract
The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways (black unsweetened, black sweetened, white unsweetened and white sweetened), and also to obtain information on untrained assessor hedonic preferences for the same four different presentation styles. Sensory profiles of two commercial ground-roasted Arabica coffees (currently available on the Irish and UK marketplace) were studied through Sensory Acceptance Testing (n = 24) and Ranking Descriptive Analysis (n = 20). ANOVA-Partial Least Square Regression (APLSR) was used to analyse the experimental data. This study established that the na?ve assessors preferred both coffee samples when served white unsweetened and white sweetened. In terms of the descriptive attributes, it is evident that when coffee is served black, the attributes are more pronounced.
Highlights
Coffee is one of the world’s most popular beverages, owing to its distinctive aroma and flavour
The aim of this study was to evaluate the descriptive sensory attributes of coffee presented to trained assessors in four different ways, and to obtain information on untrained assessor hedonic preferences for the same four different presentation styles
A survey conducted by the Irish Coffee Council and Amárach Research [4] on 1000 Irish assessors reported that three quarters of Irish adults drink coffee and that 87% of coffee drinkers added something to their beverage, with 70% of 15 - 24 year olds adding milk and 47% of 15 - 24 year olds adding sugar and 8% adding cream
Summary
Coffee is one of the world’s most popular beverages, owing to its distinctive aroma and flavour. Coffee is grown worldwide in more than 50 countries The majority of these countries are developing countries [1]. World coffee consumption is growing each year. The global consumption of coffee has shown an average increase of 2.5% per year since 2011 [2]. Even with coffee consumption increasing each year there is little information available about assessor coffee choice and preference in terms of coffee consumption habits. Coffee drinkers have different coffee consuming and taste preference and like to imbibe coffee in different ways (i.e. black, with milk/creamer, sweetened etc.). Assessors have developed a hedonic preference for how they like their coffee. By presenting coffee in four different presentation styles (black unsweetened, black sweetened, white unsweetened and white sweetened) and asking assessors to rank the coffees against one another it allows the complete descriptive nature of the coffee to be explored
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